moroccan

Lamb and Prune Tagine with Almonds

Name: Lamb and Prune Tagine with Almonds
Yield: 1 serving
Cuisine: moroccan
Ingredients: 133 g lamb shoulder, trimmed, cubed; 41 g prunes; 13 g almonds, toasted; 9 g olive oil; 59 g onion, grated; 7 g honey; 7 g lemon juice; 1 g ground cinnamon; 1 g ground cumin; 1 g salt; 0.37 g black pepper; 148 g water

This simmered dish pairs lamb shoulder, trimmed, cubed with prunes, almonds, toasted and onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

42 g Carbohydrates

44 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

133g lamb shoulder, trimmed, cubed 339 kcal
41g prunes 98 kcal
13g almonds, toasted 75 kcal
9g olive oil 80 kcal
59g onion, grated 24 kcal
7g honey 21 kcal
7g lemon juice 2 kcal
1g ground cinnamon 3 kcal
1g ground cumin 4 kcal
1g salt 0 kcal
0g black pepper 1 kcal
148g water 0 kcal

Cooking instructions

lamb shoulderground cinnamonground cuminsaltblack pepper
Season the lamb with salt, pepper, cinnamon, and cumin.
lamb shoulderolive oil
Heat olive oil in a small heavy pot over medium heat. Brown the lamb 3-4 minutes, turning once.
lamb shoulderonionwater
Add grated onion and stir 2 minutes. Add water, cover, and simmer gently for 35-45 minutes until lamb is tender.
pruneshoney
Add prunes and honey, cover, and simmer 10 minutes until the sauce is glossy.
almondslemon juicesalt
Stir in toasted almonds and finish with lemon juice. Taste and adjust salt, then serve warm.